Microstructural changes during the twin-screw extrusion cooking of maize grits

Ollett, A.-L.; Parker, Roger; Smith, Andrew C.; Miles, M.J.; Morris, V. J.

doi:10.1016/0144-8617(90)90052-t

Cited by 22 publications

(18 citation statements)

References 10 publications

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“…This increase in SBI for the diets might be again associated with smaller starch size in taro leaf. These findings were similar with the work of different researchers [28][29][30] who reported smaller size starch fragments as it has the tendency to become soluble after hydration and increased SBI. Also, other researchers [31][32][33] reported more on SBI.…”

Section: Solubility Indexessupporting

confidence: 83%

Nutrient Composition and Digestibility of Taro Leaf in the Diets of Chicken and Effects on the Meat Quality

Melese¹

2017

JNHFE

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Introduction: the high cost of cereals and protein supplements and uncertainty about their sustainable supply for poultry pressed the need to search for other potential non-conventional feed sources which are relatively less used for human consumption. For stopping this problem the inclusion of taro leaf meals in poultry ration may supply high nutrients for the consumers because taro is multipurpose crop for food and feed sources. Taro leaf is rich in proteins and can be of supplementary protein, carotene and trace minerals in chicken diets. To achieve maximum efficiency in meat quality and production, properly balanced ration is a pre-requisite and taro could be possible alternative feed ingredients in this study.Objective: This study was conducted to evaluate the feeding value of taro leaf in broiler rations which was conducted at Debre Zeit Agricultural Research Center. Method and analysis:The study was carried out using four treatments in which the treatments were inclusion of TL at 0% (T1), 3% (T2), 5% (T3) and 7% (T4). The analysis undertaken in this study was feed DM, Crude Fiber (CF), Total Ash (TA), Ether Extract (EE), Crude Protein (CP) and functional properties (WHC, WA, WSI and WAI) of feed offered. The nutritional composition of chicken meat and cost benefit analysis were also evaluated to see the overall benefit of feeding taro. A total of eighty day-old Cobb500 broiler chicks were used for the study and lasted 56 days. At the end of the experiment, four birds were randomly taken from each pen and slaughtered for nutrient composition and protein quality analysis. Results:The result obtained from the study shows that variability was found as taro leaf level increase and from cost and benefit analyses of the study, taro leaf meal is cost effective meal when used as replacement of expensive and conventional meal in broilers rations Conclusion: Therefore, the present study encourage using taro leaf meal as a good source of nutrients for broilers like other tropical leaves

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Section: Solubility Indexessupporting

confidence: 83%

Nutrient Composition and Digestibility of Taro Leaf in the Diets of Chicken and Effects on the Meat Quality

Melese¹

2017

JNHFE

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“…Crystalline amylose-lipid complexes form when the material temperature is between its melting (T m ) and glass transition (T g ) temperatures (Slade and Levine, 1987). Water acts as a plasticizer during extrusion and the decrease in moisture content elevates the temperature of melting (T m ) and glass transition (T g ) of the material being extruded (Ollett et al, 1990;Van Soest et al, 1996;Cairns et al, 1996). If, as a result of changes in moisture content, the extrusion temperature falls below T m , crystallization begins in the extruder and then melting endotherm can be observed using DSC (Fig.…”

Section: Resultsmentioning

confidence: 96%

Study on formation of starch–lipid complexes during extrusion-cooking of almond flour

Pilli¹,

Jouppila²,

Ikonen³

et al. 2008

Journal of Food Engineering

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“…As the barrel temperature increased in the range of 150-160°C WAI in both samples increased but between the range of 160-180°C, WAI of the fermented extruded sample decreased from 3.8 to 3.0 while that of the unfermented extruded sample increased. Initial increase and subsequent decrease in WAI were also reported for maize grits (Ollet et al 1990). The initial increase in WAI was attributed to higher proportion of gelatinized starch granules and maximum WAI indicated complete gelatinization and the subsequent decrease is due to further macromolecular degradation, which increases the solubility of starch.…”

Section: Effect Of Temperature On Extrusionmentioning

confidence: 92%

Effect of some extrusion variables on fermented maize-soybean blend

2014

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The effects of feed moisture, sugar and temperature on extrusion of fermented maize-soybean blend was investigated. Fermentation caused a reduction in sectional expansion index from 1.342 to 1.244, bulk density from 0.5005 to 0.5002 g/cm3 and water absorption index (WAI) from 5.9 to 5.2 but increased specific volume from 7.13 to 7.15 cm3/g and water solubility index (WSI) from 1.2 to 1.7. Increase in feed moisture (20-35 %) reduced sectional expansion index, specific volume, bulk density and water solubility index but increased the water absorption index. An increase in concentration of the sugar reduced extrudate sectional expansion index, specific volume and water absorption index but increased bulk density and water solubility index. Increasing the barrel temperature exhibited a predominant effect on the bulk density of the extruded products. Proximate composition of the samples revealed that the extrudate was high in protein content (between 19.2 and 23.0 %), low in fat and ash contents.

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Microstructural changes during the twin-screw extrusion cooking of maize grits

Cited by 22 publications

References 10 publications

Nutrient Composition and Digestibility of Taro Leaf in the Diets of Chicken and Effects on the Meat Quality

Nutrient Composition and Digestibility of Taro Leaf in the Diets of Chicken and Effects on the Meat Quality

Study on formation of starch–lipid complexes during extrusion-cooking of almond flour

Effect of some extrusion variables on fermented maize-soybean blend

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